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Tuesday, May 29, 2018

Zucchini, Goat Cheese and Potato Frittata

This here is a very fine frittata recipe that is sure to be in our breakfast, lunch and dinner menu rotation all summer long!

There are many reasons to love frittatas, and at the top of that list for me is:

They are easy and delicious.

They are customizable--a perfect clean-out-the-fridge meal.

They feed a crowd, and on a budget to boot!

This Zucchini, Goat Cheese and Potato Frittata is simple yet elegant. It's the kind of meal you can throw together in no time, plus any leftovers will make a spectacular breakfast the next day! The key to making a frittata exciting is adding layers and layers of flavor, and believe me when I say there is no shortage of that here!

We'll start by sauteing diced onions in a bit of butter and olive oil to start. I cut the zucchini and red potatoes into thin rounds and saute them with the onions to soften the veggies and develop a beautiful golden brown color (which translates to flavor!) The egg mixture is also getting an extra boost of tastiness thanks to freshly grated parmesan cheese and lots of freshly chopped parsley. Let's not forget the goat cheese--creamy, tangy goat cheese AKA my food love language. It's such a simple addition but trust me when I say it brings the whole dish together!

As for cooking vessels, my preferred choice for frittatas is a well-seasoned 12-inch cast iron skillet. I love the slight brown crust the cast iron creates, and it is naturally non-stick. If you don't have a cast iron, any oven proof skillet will work -- just be sure to use a good amount of butter and olive oil to prevent sticking. Also, letting the frittata sit for about 5 minutes after baking will help prevent any additional stickage!

Here's what you need for Zucchini, Goat Cheese, and Potato Frittata* (Print Recipe!)

In a 12-inch cast iron skillet, melt butter and olive oil over medium-low heat. Add the onion and season with salt. Cook until translucent, about 5 minutes.

Using a very sharp knife or a mandolin, cut the zucchini and potatoes into 1/4 inch thick rounds. Lay the zucchini on the cutting board and sprinkle with a little salt. Place paper towels on top and allow to rest for at least 5 minutes. This will release some of the water in the zucchini. Press down firmly on the paper towels to absorb the excess moisture.

Add the potatoes to the pan. Cook, stirring occasionally until just starting to soften. Add the zucchini and cook all the vegetables for about 5 minutes more. Some pieces should start browning but the rounds should not be breaking apart.

In a medium bowl, whisk together the eggs, milk, parmesan cheese, parsley, garlic powder, salt and pepper. Turn the heat on the pan to low and add the egg mixture. Allow to cook for 2-3 minutes until just starting to set around the edges. Sprinkle the goat cheese over the top then carefully transfer the pan to the oven. Bake for 15 minutes until the center is set and no longer jiggly. The eggs should be pulling away from the edges of the pan and be golden brown.